Aloo Palak

Ingredients:
1 bunch spinach - chopped (approx 1 big bowl)
1 Potato - semi cooked
1 tomato - cooked, with skin removed
2 chillis
2 pods garlic
1 onion - chopped
1 spoon Jeera Dhania powder
10 Cashews - soaked in water
Garlic, ginger - minced Garam masala
Ghee, Salt, Turmeric

Method:

• Keep the chopped spinach, potato (cut into cubes) and tomato in seperate vessels and cook in cooker (1 whistle).
• After it cools, peel the skin of the tomato. Blend the tomato + soaked cashews in a blender. Keep it aside.
• Using the same blender, blend the spinach + chilli + garlic together. 
• In a pan, put 3-5 spoons of ghee. After it heats up, add ginger, garlic, dhania, jeera and chopped onions. Saute for 3 mins. Add turmeric. 
• Add the pureed spinach and tomatoes. Cook for 2 mins and stir well so that they blend together. Add salt and garam masala as per taste.  
• Finally add the potato cubes and mix well.

Switch off the flame and here your are done. Aalu Palak suits best with Chapati/Roti and alike.

(Note: After cooking spinach, remove excess water in it and use it if the gravy looks too thick. even otherwise, do not waste the water as it has the grean leafy nutrients in it. ;) So use the remaining water in preparing chapati dough).

Beetroot Halwa

Another Healthy-Bhi-Tasty-Bhi recipe down here: 

Ingredients:
Beetroots(2-3 large beetroots): i.e; 2 large bowls of grated beetroot
Sugar: for 2 large bowls of beetroot take 3/4th bowl of sugar (Note: if you love sweet then you can take beetroot:sugar in the ratio of 2:1)
Milk powder: 3 spoons (optional)
Ghee: Around 8 spoons
Dry nuts for seasoning (Cashew, Badam, Dry grapes) & powdered Elachi for aroma.

Method:
Grate the beetroots and cook it in cooker (without adding water). 1 whistle is more than sufficient. If possible switch off the cooker even before it makes its 1st whistle. After it cools down a bit, try to remove the excess water in the cooked beetroot. Remember not to squeeze as that will spoil its structure.

In a pan put 4 spoons of ghee to roast the dry nuts (Cashew, Badam, Dry grapes, Elachi) until they turn golden brown. Keep them aside and to the same pan add 4 spoons ghee and add the cooked grated beetroot. Stir on medium flame for 5 minutes. Then add sugar + milk powder to the pan. Stir so that they mix well. Once the sugar melts you will notice the content becomes a little watery. So, you will have to stir occasionally until all water evaporates (on medium/high flame). The consistency should become like that of Carrot Halwa - took me around 20 mins of stirring. Once done, turn off the flame and add the roasted nuts.

You can serve the halwa hot or refrigerate it and serve chilled.

(Note: If you think you added too much sugar and halwa turned out too sweet then you can alter it by adding some grated kobri at the end and stir for an additional 5 mins.)